A TA S T E OF I TA LY WITH GIUSEPPE DELL’ANNO
Giuseppe Dell’Anno won hearts the world over when he was crowned winner of the Great British Bake Off 2021. In his first cookbook, Giuseppe’s Italian Bakes, Giuseppe shares his skills, knowledge and love of baking, born from growing up in Italy and learning to cook at the side of his beloved chef-father.
Much more than a beloved folder of recipes, Giuseppe’s Italian Bakes is a collection of memories. For Giuseppe each bake reminds him of family gatherings and tables packed with delicious food. Many of the dishes have been developed from Giuseppe’s father’s handwritten notes, bringing a real sense of legacy to these quintessential Italian family recipes.
We have chosen a classic main course and dessert for you to try at home. Giuseppe’s Italian Bakes is published by Quadrille, price £20 Photography Matt Russell
TORTA T ENE R INA LITTLE TENDER CAKE
INGREDIENTS - SERVES UP TO 12
n 200g dark chocolate chips or bar, broken into small pieces (70–75% cocoa solids) n 125g unsalted butter, diced, plus extra for greasing n 150g egg (about 3 medium eggs), at room temperature, separated n Pinch of salt n 140g caster (superfine) sugar n 50g soft wheat 00 flour, plus extra for dusting n 3tbsp whole milk n Unsweetened cocoa powder, for dusting n Icing sugar, for dusting n 3 chocolate truffles, to decorate (optional)
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METHOD
Set the shelf in the middle of the oven and preheat it to 180°C. Grease a 23cm springform cake tin and line the bottom with baking paper.
Melt the chocolate and butter in a metal bowl over gently simmering water, ensuring that the bottom of the bowl does not touch the water. Stir with a silicone spatula until homogeneous and set aside to cool.
Beat the egg whites with the salt using a handheld electric whisk until foamy. Gradually add half of the sugar and keep beating to make a stiff meringue. Do not over-beat the whites or it will be more difficult to incorporate them into the batter: the meringue should form stiff, shiny peaks but not look dry and clumpy.
Set the meringue aside and, in another bowl, use the whisk to beat the egg yolks with the remaining 70g sugar until pale and fluffy.
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Sift the flour into the yolk and sugar mixture and keep whisking at minimum speed until smooth. Pour in the chocolate and butter, then add the milk and whisk again until fully combined.
Gently fold the meringue into the chocolate batter in 3 stages with a silicone spatula. Pour into the prepared tin and bake for 20–22 minutes until the skin looks dull and crispy.
Leave to cool in the tin for 10 minutes, then remove the ring and transfer the cake to a cooling rack to cool completely. Once cool, dust it with cocoa powder, then coat two thirds of the top with a generous layer of icing sugar. Place the truffles (if using) across the boundary between the cocoa and sugar. Store under a cake dome for up to 3-4 days.
WINING & DINING RECIPE S TO TRY AT HOME
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